Roasted Fall Vegetable Medley with Apple and Thyme

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A comforting blend of butternut squash, sweet potato, and apples roasted with thyme and honey, offering natural sweetness and earthy depth. This general-inspired vegetarian ready in about 45 minutes pairs butternut squash, sweet potato, apple for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Ingredients

• 300g butternut squash
• 200g sweet potato
• 1 apple
• 1/2 red onion
• 1 tbsp fresh thyme
• 2 tbsp olive oil
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C).
2. Step 2: Peel and cut 300g butternut squash into 1/2-inch cubes, 200g sweet potato into 1/2-inch cubes, and 1 apple into 1/2-inch cubes.
3. Step 3: Thinly slice 1/2 red onion and add to a large bowl with squash, sweet potato, and apple.
4. Step 4: Drizzle with 2 tbsp olive oil, 1 tsp honey, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp chopped thyme.
5. Step 5: Toss until vegetables are evenly coated, then spread in a single layer on a parchment-lined baking sheet.
6. Step 6: Roast for 25-30 minutes, stirring once halfway, until vegetables are tender and golden brown with caramelized edges.